\u00d6zet: \u00c7in n\u00fcfusunun diyet pagodas\u0131n\u0131n temeli olan tah\u0131llar, diyet kalorilerinin ana kayna\u011f\u0131d\u0131r; pirin\u00e7 ve bu\u011fday \u00c7in n\u00fcfusu i\u00e7in ana tah\u0131l g\u0131dalar\u0131d\u0131r ve genellikle temel tah\u0131llar olarak adland\u0131r\u0131l\u0131rlar.
\nYayg\u0131n olarak bilinen k\u00fc\u00e7\u00fck tah\u0131l ve fasulye bitkileri olarak \u00e7e\u015fitli tah\u0131llar, geni\u015f anlamda, k\u0131sa bir b\u00fcy\u00fcme d\u00f6nemini, ekim y\u00f6ntemlerini, k\u00fc\u00e7\u00fck, g\u00fc\u00e7l\u00fc bir dirence sahip ekim alan\u0131n\u0131, bu\u011fday (arpa, yulaf vb.), \u00e7e\u015fitli baklagiller (ma\u015f fasulyesi, bezelye vb.) ve m\u0131s\u0131r dahil olmak \u00fczere \u00e7e\u015fitli \u00f6zel tah\u0131l ve fasulye kullan\u0131mlar\u0131n\u0131 ifade eder.), \u00e7e\u015fitli baklagiller (ma\u015f fasulyesi, bezelye, vb.), patates (tatl\u0131 patates, patates, vb.), karabu\u011fday (tatl\u0131 karabu\u011fday, karabu\u011fday) ve m\u0131s\u0131r (dar\u0131, tah\u0131llar, vb.); dar anlamda tah\u0131l taneleri anlam\u0131na gelir.
\nBu yaz\u0131da, \u00c7in'in tah\u0131l kaynaklar\u0131na, fonksiyonel \u00f6zelliklerine k\u0131sa bir giri\u015f yap\u0131lmakta ve g\u0131da tah\u0131llar\u0131n\u0131n geli\u015ftirilmesi ve uygulanmas\u0131na ili\u015fkin mevcut durum \u00f6zetlenmektedir. \u00c7e\u015fitli tah\u0131l g\u0131dalar\u0131n\u0131n geli\u015fiminin \u00f6nemi
\n\u00c7in, muhtelif tah\u0131l \u00e7e\u015fitleri bak\u0131m\u0131ndan zengin olmakla birlikte, ayn\u0131 zamanda \u00f6nemli bir muhtelif tah\u0131l \u00fcreticisidir. \u00c7in'in geni\u015f ekim alan\u0131 ve \u00e7e\u015fitli tah\u0131l \u00fcretimi d\u00fcnyan\u0131n en y\u00fcksekleri aras\u0131ndad\u0131r. Beslenme a\u00e7\u0131s\u0131ndan, \u00e7e\u015fitli tah\u0131llar\u0131n kullan\u0131m de\u011feri y\u00fcksektir. Di\u011fer \u00e7al\u0131\u015fmalar, bir\u00e7ok tah\u0131l\u0131n insan v\u00fccudu \u00fczerinde \u00f6zel terap\u00f6tik ve sa\u011fl\u0131k etkileri olan \u00f6zel bile\u015fenler i\u00e7erdi\u011fini g\u00f6stermi\u015ftir.
\n\u00d6zetle, kar\u0131\u015f\u0131k tah\u0131llar\u0131n besleyici i\u015flevi \u00fc\u00e7 a\u00e7\u0131dan karakterize edilir.
\n\u0130lk olarak, daha fazla B1 vitamini i\u00e7erir. B1 vitamini n\u00f6rofizyolojik aktiviteler \u00fczerinde d\u00fczenleyici bir etkiye sahiptir. Ayr\u0131ca, B1 vitamini i\u015ftah\u0131 art\u0131rmak ve sindirimi te\u015fvik etmekle de ilgilidir.
\n\u0130kincisi, diyet lifi i\u00e7eri\u011fi y\u00fcksektir. Diyet lifi, yedinci ana besin maddesi olarak bilinen insan sa\u011fl\u0131\u011f\u0131 i\u00e7in vazge\u00e7ilmezdir, gastrointestinal i\u015flevi geli\u015ftirir, sindirimi ve d\u0131\u015fk\u0131lamay\u0131 te\u015fvik eder, kan kolesterol\u00fcn\u00fc d\u00fc\u015f\u00fcr\u00fcr, kan \u015fekerini d\u00fc\u015f\u00fcr\u00fcr, ba\u011f\u0131rsak t\u00fcm\u00f6rlerinin \u00f6nlenmesi ve tedavisi, kilo kayb\u0131, g\u00fczellik ve di\u011fer i\u015flevler.
\n\u00dc\u00e7\u00fcnc\u00fcs\u00fc, insan ba\u011f\u0131\u015f\u0131kl\u0131\u011f\u0131n\u0131 g\u00fc\u00e7lendirir. Kar\u0131\u015f\u0131k tah\u0131llar iyi protein ve mineral al\u0131m\u0131n\u0131 art\u0131rabilir, fiziksel zindeli\u011fi geli\u015ftirebilir.
\n\u0130nsanlar\u0131n ya\u015fam standartlar\u0131n\u0131n s\u00fcrekli iyile\u015ftirilmesiyle, rafine pirin\u00e7, rafine eri\u015fte giderek daha pop\u00fcler hale geliyor ve baz\u0131 tah\u0131llar giderek so\u011fuyor. Son y\u0131llarda diyabet, obezite, kardiyovask\u00fcler hastal\u0131k, kolon kanseri ve di\u011fer refah hastal\u0131klar\u0131n\u0131n g\u00f6r\u00fclme s\u0131kl\u0131\u011f\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde artm\u0131\u015ft\u0131r, bunun ana nedeni genellikle ince monoton tah\u0131llar\u0131n yenmesidir.
\nBeslenme yap\u0131s\u0131 insanlar\u0131n fiziksel sa\u011fl\u0131k d\u00fczeyiyle do\u011frudan ili\u015fkilidir, dengeli beslenme yap\u0131s\u0131 insanlar\u0131n sa\u011fl\u0131\u011f\u0131n\u0131 iyile\u015ftirmek i\u00e7in kilit unsurdur. Geleneksel olarak \u00c7in halk\u0131n\u0131n beslenme \u015fekli, temelde beslenme dengesi ile uyumlu olan tah\u0131l ve hububata dayanmaktad\u0131r. \u00c7in'in beslenme k\u0131lavuzlar\u0131 da \u00e7e\u015fitlendirmeye ve kaba ve ince kar\u0131\u015f\u0131ma, baz\u0131 tam bu\u011fday \u00fcr\u00fcnlerinin \u0131l\u0131ml\u0131 se\u00e7imine, daha az ince pirin\u00e7 ve eri\u015fte \u00f6\u011f\u00fctmeye ve kaba tah\u0131llara, patateslere ve fasulyelere dikkat edilmesi gerekti\u011fini ortaya koymaktad\u0131r.
\nKar\u0131\u015f\u0131k tah\u0131llar zengin besin de\u011ferine ve benzersiz fizyolojik etkinli\u011fe sahiptir, ancak genellikle \u00e7ok kaba i\u015flenir, zay\u0131f tat, zay\u0131f lezzet, renk ve parlakl\u0131k \u00e7ekici de\u011fildir, bu nedenle kar\u0131\u015f\u0131k tah\u0131llar\u0131n durumu ve rol\u00fcne yeniden bilgi ve dikkat, kar\u0131\u015f\u0131k tah\u0131l g\u0131dalar\u0131n\u0131n derinlemesine i\u015flenmesini ve de\u011fi\u015ftirilmesini g\u00fc\u00e7lendirmek, farkl\u0131 \u00e7e\u015fitler \u00fcretmek, \u00c7in sakinlerinin beslenme al\u0131\u015fkanl\u0131klar\u0131n\u0131 iyile\u015ftirmeye yard\u0131mc\u0131 olmak, diyet yap\u0131s\u0131n\u0131 dengelemek, halk sa\u011fl\u0131\u011f\u0131n\u0131 sa\u011flamak. Kar\u0131\u015f\u0131k tah\u0131ll\u0131 g\u0131dalar\u0131n geli\u015ftirilmesi ve uygulanmas\u0131
\nKarabu\u011fday, yulaf, m\u0131s\u0131r, dar\u0131, sorgum, arpa, \u00c7in'de ya\u015fayanlar\u0131n diyetinde tah\u0131l t\u00fcrlerinde daha yayg\u0131nd\u0131r, bu g\u0131da tah\u0131llar\u0131 \u00fczerindeki mevcut yerli ve yabanc\u0131 ara\u015ft\u0131rmalar, ana odak noktas\u0131n\u0131n g\u0131da tah\u0131llar\u0131 ve haz\u0131r g\u0131da tah\u0131llar\u0131 ve fonksiyonel haz\u0131r g\u0131da tah\u0131llar\u0131n\u0131n iki a\u00e7\u0131dan geli\u015ftirilmesi.
\nKar\u0131\u015f\u0131k tah\u0131llardan olu\u015fan haz\u0131r g\u0131dalar\u0131n ara\u015ft\u0131r\u0131lmas\u0131 ve geli\u015ftirilmesi, kar\u0131\u015f\u0131k tah\u0131llar\u0131n yenilebilir kalitesini etkili bir \u015fekilde art\u0131rabilir, insanlar\u0131n s\u00fcrekli h\u0131zlanan ya\u015fam h\u0131z\u0131n\u0131n ihtiya\u00e7lar\u0131na uyum sa\u011flayabilir, kar\u0131\u015f\u0131k tah\u0131llar\u0131n geni\u015f bir sat\u0131\u015f alan\u0131 geli\u015ftirmesi i\u00e7in.
\nAyn\u0131 zamanda, tah\u0131llar\u0131n \u00f6ne \u00e7\u0131kan baz\u0131 fonksiyonel \u00f6zelliklerinin kullan\u0131lmas\u0131, d\u00fc\u015f\u00fck ya\u011fl\u0131 haz\u0131r g\u0131dalar, lipit d\u00fc\u015f\u00fcr\u00fcc\u00fc fonksiyona sahip haz\u0131r g\u0131dalar, diyet lifi bak\u0131m\u0131ndan zengin haz\u0131r g\u0131dalar gibi ilgili fonksiyonel haz\u0131r g\u0131dalar\u0131n geli\u015ftirilmesi, insan fonksiyonlar\u0131n\u0131n iyile\u015ftirilmesine yard\u0131mc\u0131 olabilir.
\nKar\u0131\u015f\u0131k tah\u0131llar besin a\u00e7\u0131s\u0131ndan zengindir, g\u0131da hammaddelerinin iyi bir besinsel takviyesidir; kar\u0131\u015f\u0131k tah\u0131llar benzersiz pigmentler ve tatlar i\u00e7erir, do\u011fal bir g\u0131da renklendirici ve aroma maddesidir, bu nedenle g\u0131da end\u00fcstrisinde kar\u0131\u015f\u0131k tah\u0131llar ve g\u0131da gibi hammaddelerin organik kombinasyonu belirli bir uygulama derecesi kazanm\u0131\u015ft\u0131r.
\n\u015eimdi g\u0131da tah\u0131llar\u0131n\u0131n geli\u015fimi esas olarak un tah\u0131llar\u0131, eri\u015fte tah\u0131llar\u0131, unlu mamul tah\u0131llar\u0131, e\u011flence g\u0131da tah\u0131llar\u0131, fermente g\u0131da tah\u0131llar\u0131, konserve meyve tah\u0131llar\u0131, konserve g\u0131da, i\u00e7ecek tah\u0131llar\u0131, so\u011fuk i\u00e7ecekler, \u00f6zel terap\u00f6tik g\u0131da tah\u0131llar\u0131 vb.
\n2.1 Kar\u0131\u015f\u0131k tah\u0131l tozu \u015eu anda, piyasadaki yayg\u0131n kar\u0131\u015f\u0131k tah\u0131l g\u0131dalar\u0131 esas olarak uygun besin tozu g\u0131dalar\u0131n\u0131 i\u00e7erir. Kar\u0131\u015f\u0131k tah\u0131l uygun beslenme tozu, i\u015flenmi\u015f ana hammadde olarak fasulye, yulaf, pirin\u00e7, bu\u011fday, m\u0131s\u0131r ve di\u011fer tah\u0131llar\u0131 ifade eder, kaynar su ekleyerek yenebilir.
\nYulaf ezmesi en pop\u00fcler sa\u011fl\u0131k g\u0131das\u0131 ve en pop\u00fcler g\u0131da haline gelmi\u015ftir, s\u0131radan yulaf ezmesi, haz\u0131r yulaf ezmesi, \u00e7ocuk yulaf ezmesi, yulaf unu, yulaf kepe\u011fi, haz\u0131r beslenme yulaf ezmesi vb. Huang Pei Pei ma\u015f fasulyesi, zambak, k\u0131rm\u0131z\u0131 fasulye, Job'un g\u00f6zya\u015flar\u0131, siyah fasulye, siyah pirin\u00e7, siyah susam, badem, yer f\u0131st\u0131\u011f\u0131 ve di\u011fer tah\u0131llar ve bilimsel i\u015fleme ve makul kombinasyon i\u00e7in g\u0131da bile\u015fenleri, ma\u015f fasulyesi ve zambak besin tozu, k\u0131rm\u0131z\u0131 fasulye ve Job'un g\u00f6zya\u015flar\u0131 besin tozu, siyah fasulye ve siyah pirin\u00e7, siyah susam, badem ve yer f\u0131st\u0131\u011f\u0131 besin tozu, be\u015f tah\u0131l ve tah\u0131l ve besleyici toz yeni \u00e7e\u015fitleri gibi.
\n2.2 Kar\u0131\u015f\u0131k tah\u0131ll\u0131 eri\u015fte \u00dclkemizde binlerce y\u0131ll\u0131k \u00fcretim ve t\u00fcketim ge\u00e7mi\u015fi olan eri\u015fte, \u00c7in'in geleneksel temel g\u0131da \u00fcr\u00fcnleridir, \u00fcretimi basittir, yemesi kolayd\u0131r, t\u00fcketiciler taraf\u0131ndan sevilir.
\nZengin beslenme ve benzersiz pigmentte kar\u0131\u015f\u0131k tah\u0131l hammaddelerinin kullan\u0131m\u0131, farkl\u0131 t\u00fcketicilerin gereksinimlerini kar\u015f\u0131lamak i\u00e7in \u00e7e\u015fitli eri\u015fte \u00fcr\u00fcnlerinin lezzet geli\u015fimi. Kar\u0131\u015f\u0131k tah\u0131ll\u0131 eri\u015fteler \u015fu anda kar\u0131\u015f\u0131k tah\u0131ll\u0131 g\u0131dalar\u0131n ara\u015ft\u0131r\u0131lmas\u0131 ve geli\u015ftirilmesi i\u00e7in s\u0131cak bir noktad\u0131r, pazar karabu\u011fday eri\u015ftesi ve m\u0131s\u0131r eri\u015ftesi gibi \u00e7e\u015fitli kar\u0131\u015f\u0131k tah\u0131ll\u0131 eri\u015fte \u00fcr\u00fcnleri geli\u015ftirmi\u015ftir ve bir\u00e7ok ara\u015ft\u0131rma sonucu biriktirmi\u015ftir.
\nDu Lianqi ve arkada\u015flar\u0131 eri\u015fte \u00fcretimine tatl\u0131 patates unu ekleyerek daha kaliteli ve besin de\u011feri y\u00fcksek tatl\u0131 patates eri\u015ftesi \u00fcretmi\u015flerdir. Guo Xiaona eri\u015fte \u00fcretimine karabu\u011fday unu eklemi\u015f, karabu\u011fday eri\u015ftesi iyi kalitede \u00fcretilmi\u015ftir. Zhang Juan, do\u011fru miktarda yulaf unu ilavesinin yulaf eri\u015ftesinin daha iyi bir g\u00f6r\u00fcn\u00fcm ve pi\u015firme performans\u0131 sa\u011flayabilece\u011fini bulmu\u015ftur. Hou Yong'un ara\u015ft\u0131rmas\u0131, arpa eri\u015ftesinin temelde k\u0131r\u0131k \u00e7ubuklar i\u00e7ermedi\u011fini, ha\u015flanm\u0131\u015f y\u00fczeyin p\u00fcr\u00fczs\u00fcz oldu\u011funu ve \u0131s\u0131rd\u0131\u011f\u0131n\u0131 ortaya koymu\u015ftur. Ayr\u0131ca, Zhang Min ve arkada\u015flar\u0131 testler yoluyla yer elmas\u0131 eri\u015ftesi, Wang Jiwei ise testler yoluyla me\u015fe palamudu eri\u015ftesi \u00fcretmi\u015ftir.
\nFasulye ve tah\u0131l eri\u015ftesi ara\u015ft\u0131rmalar\u0131nda Wang Yi ve di\u011ferleri kaliteli, daha lezzetli ve besleyici bir ma\u015f fasulyesi eri\u015ftesi geli\u015ftirmi\u015ftir. Du Lianqi ve di\u011ferleri asma eri\u015fte \u00fcretimine bezelye unu ekleyerek daha kaliteli bezelye asma eri\u015ftesi \u00fcretmi\u015flerdir. Li Bo ve di\u011fer deneyler, soya fasulyesi posal\u0131 eri\u015fte \u00fcretimi yoluyla, duyusal kalite, pi\u015firme kayb\u0131, su emme oran\u0131 ve s\u0131radan eri\u015ftelere yak\u0131n di\u011fer y\u00f6nlerden.
\n2.3 Kar\u0131\u015f\u0131k tah\u0131ll\u0131 unlu mamuller G\u00fcn\u00fcm\u00fczde kar\u0131\u015f\u0131k tah\u0131ll\u0131 unlu mamuller t\u00fcketiciler i\u00e7in pop\u00fcler bir g\u0131da haline gelmi\u015ftir; yulafl\u0131 kurabiye, yulafl\u0131 ekmek, yulafl\u0131 hamur i\u015fleri, karabu\u011fdayl\u0131 kek, dar\u0131 \u015fehriyeli sandvi\u00e7 kek, sorgum ekme\u011fi, sorgum tatl\u0131lar\u0131, arpa kurabiyeleri vb.
\nKar\u0131\u015f\u0131k tah\u0131llar\u0131n unlu mamul \u00fcretimi i\u00e7in hammadde olarak kullan\u0131lmas\u0131, malzemenin orijinal besin maddelerini ve biyolojik aktivitesini daha iyi koruyabilir, g\u0131dan\u0131n lezzetini ve dokusunu iyile\u015ftirebilir, unlu mamullerin besin de\u011ferini art\u0131r\u0131rken ayn\u0131 zamanda \u00fcr\u00fcn \u00e7e\u015fitlili\u011fini de art\u0131rabilir.
\nYuan Beilei ve di\u011fer yulaf unu, m\u0131s\u0131r unu, karabu\u011fday unu, yap\u0131\u015fkan pirin\u00e7 unu ve tatl\u0131 patates ni\u015fastas\u0131 ve hammadde olarak di\u011fer bile\u015fik tah\u0131l unu, ekmek yapmak i\u00e7in ekmek unu bile\u015fik tah\u0131l unu kullanarak. \u00c7al\u0131\u015fmalar, kar\u0131\u015f\u0131k tah\u0131l ekme\u011finin en iyi duyusal kalitesinin, \u00fcr\u00fcn dokusunun yumu\u015fak, alt\u0131n rengi, hassas tad\u0131 ve hafif bir tah\u0131l aromas\u0131 oldu\u011funu g\u00f6stermi\u015ftir.
\nGao Xiulan, hammadde olarak \u015fi\u015firilmi\u015f iri taneli tah\u0131llar\u0131n kullan\u0131ld\u0131\u011f\u0131 unlu mamullerde, sakaroz yerine fonksiyonel oligosakkaritlerin ve fonksiyonel \u015feker alkollerinin kullan\u0131lmas\u0131n\u0131 ve \u015fekersiz \u015fi\u015firilmi\u015f unlu mamullerin geli\u015ftirilmesini \u00f6nermi\u015ftir.
\n\u015eekersiz \u015fi\u015firilmi\u015f unlu mamuller d\u00fc\u015f\u00fck kalorili, tatl\u0131l\u0131k, diyabetik hastalar ve obez insanlar i\u00e7in uygundur, ayn\u0131 zamanda \u00e7ocuklar\u0131n di\u015f sa\u011fl\u0131\u011f\u0131n\u0131n korunmas\u0131na da yard\u0131mc\u0131 olur ve tad\u0131 ferahlat\u0131c\u0131d\u0131r, t\u00fcm sa\u011fl\u0131kl\u0131 insanlar\u0131n yemesi i\u00e7in uygundur.
\nAyr\u0131ca geleneksel ya\u011flar\u0131n yerine dekstran gibi ya\u011f ikameleri kullanarak d\u00fc\u015f\u00fck enerjili \u015fi\u015firilmi\u015f unlu mamuller geli\u015ftirmeyi \u00f6nermi\u015ftir. Geleneksel ya\u011flar yerine ya\u011f ikamelerinin kullan\u0131lmas\u0131, unlu mamullerin gelecekteki geli\u015fim trendi olacakt\u0131r.
\n2.4 Dar\u0131 \u00e7ocuk beslenme g\u0131das\u0131, dar\u0131 beslenme kolayl\u0131\u011f\u0131 lapas\u0131, dar\u0131 cipsi vb. \u00fcretmek i\u00e7in hammadde olarak dar\u0131ya kar\u0131\u015f\u0131k tah\u0131l e\u011flence g\u0131das\u0131. Yulaf lapas\u0131, yulaf ezmesi haz\u0131r eri\u015fte vb. \u00fcretimi i\u00e7in hammadde olarak yulaf ezmesi.
\nKarabu\u011fday haz\u0131r eri\u015fte, karabu\u011fday kahvalt\u0131l\u0131k g\u0131dalar, karabu\u011fday beslenme \u00f6\u011f\u00fcnleri \u00fcretimi i\u00e7in hammadde olarak karabu\u011fday. Kurutulmu\u015f patates cipsi (\u015feritler, p\u00fcre), k\u0131zarm\u0131\u015f patates cipsi, patates haz\u0131r eri\u015fte, patates unu, patates pirinci (gran\u00fcller) ve benzeri gibi \u00e7e\u015fitli at\u0131\u015ft\u0131rmal\u0131k yiyecekler i\u00e7in hammadde olarak patatesten yap\u0131lm\u0131\u015ft\u0131r.
\nM\u0131s\u0131r gevre\u011fi, m\u0131s\u0131r lapas\u0131, m\u0131s\u0131r p\u00fcresi, m\u0131s\u0131r keki, m\u0131s\u0131r ekme\u011fi m\u0131s\u0131r \u00e7i\u00e7eklerinden yap\u0131lan hammadde olarak m\u0131s\u0131r. Sorgum kahvalt\u0131l\u0131k g\u0131da, sorgum \u015fi\u015firilmi\u015f g\u0131da \u00fcretmek i\u00e7in hammadde olarak sorgum. Arpa \u015fi\u015firilmi\u015f g\u0131da \u00fcretimi i\u00e7in hammadde olarak Job's tears.
\n2.5 Fermente g\u0131da M\u0131s\u0131r, sorgum, arpa, patates, tatl\u0131 patates ve di\u011fer tah\u0131llar fermantasyon i\u00e7in hammadde olarak kullan\u0131labilir. Dar\u0131 \u015farab\u0131, baharatl\u0131 \u015farap, dar\u0131 sirkesi vb. \u00fcretimi i\u00e7in hammadde olarak dar\u0131. Karabu\u011fday fasulyesi ezmesi \u00fcretimi i\u00e7in hammadde olarak karabu\u011fday, arpa sirkesi \u00fcretimi i\u00e7in hammadde olarak arpa, amaranth soya sosu demlemek i\u00e7in hammadde olarak amaranth tohumu amaranth.
\n2.6 Kurutulmu\u015f meyve yapmak i\u00e7in kar\u0131\u015f\u0131k kurutulmu\u015f meyve, konserve patates, tatl\u0131 patates kullan\u0131labilir. Y\u00fcksek karoten i\u00e7eri\u011fine sahip k\u0131rm\u0131z\u0131 tatl\u0131 patateslerden yap\u0131lan tatl\u0131 patates konserveleri. Konserve m\u0131s\u0131r filizleri, konserve tatl\u0131 m\u0131s\u0131r, konserve m\u0131s\u0131r filizleri, m\u0131s\u0131r filizleri konserveleri.
\n2.7 Kar\u0131\u015f\u0131k tah\u0131l i\u00e7ecekleri, dar\u0131 s\u00fctl\u00fc i\u00e7ecekler \u00fcretmek i\u00e7in hammadde olarak dar\u0131ya so\u011fuk i\u00e7ecekler, ma\u015f fasulyesi i\u00e7ecekleri \u00fcretmek i\u00e7in hammadde olarak ma\u015f fasulyesi. M\u0131s\u0131r badem \u00e7ay\u0131 gibi s\u0131v\u0131 i\u00e7ecekler \u00fcretmek i\u00e7in taze m\u0131s\u0131r\u0131n, arpa kahveli i\u00e7ecekler ve arpa sa\u011fl\u0131k \u00e7ay\u0131 \u00fcretmek i\u00e7in arpa ile i\u015flenmesi. Karabu\u011fday \u00e7ay\u0131, karabu\u011fday soya s\u00fct\u00fc, karabu\u011fday yo\u011furdu vb. \u00fcretmek i\u00e7in hammadde olarak karabu\u011fday. M\u0131s\u0131r dondurmas\u0131 \u00fcretmek i\u00e7in taze m\u0131s\u0131r, ayn\u0131 zamanda dar\u0131 dondurmas\u0131 da mevcuttur.
\n2.8 \u00c7e\u015fitli \u00f6zel terap\u00f6tik g\u0131dalar G\u00fcn\u00fcm\u00fczde karabu\u011fday terap\u00f6tik g\u0131das\u0131 bu alanda en \u00e7ok ara\u015ft\u0131r\u0131lan g\u0131dad\u0131r. Bir dizi \u00e7al\u0131\u015fma, karabu\u011fday\u0131n hiperlipidemi, hipertansiyon ve diyabet \u00fczerinde \u00f6nemli bir terap\u00f6tik etkiye sahip oldu\u011fu sonucuna varm\u0131\u015ft\u0131r.
\nBildirildi\u011fine g\u00f6re, karabu\u011fday unu, \u015fifal\u0131 toz, kan \u015fekerini d\u00fc\u015f\u00fcrmek i\u00e7in hammadde olarak gran\u00fcl toz ve kan ya\u011f bile\u015fi\u011fi karabu\u011fday \u00e7ift damla tozu, i\u00e7i bo\u015f eri\u015fte, kek, ekmek, at\u0131\u015ft\u0131rmal\u0131klar, haz\u0131r eri\u015fte ve benzeri yap\u0131lm\u0131\u015f bu toz. Karabu\u011fday, karabu\u011fday sirkesi kullan\u0131m\u0131 da karabu\u011fday, karabu\u011fday flavonoid sirke yumu\u015fak kaps\u00fcller, antioksidan karabu\u011fday \u015farab\u0131 \u00fcretebilir.
\n\u0130lgili devlet politikalar\u0131n\u0131n deste\u011finin, d\u00f6v\u00fc\u015f sanatlar\u0131n\u0131n uluslararas\u0131 tan\u0131t\u0131m\u0131n\u0131n, \u00c7in ulusunun k\u00fclt\u00fcrel \u00f6zg\u00fcveninin ger\u00e7ekle\u015ftirilmesinin \u00f6nemli bir unsuru haline geldi\u011fi ve ayn\u0131 zamanda, d\u00f6v\u00fc\u015f sanatlar\u0131 \u00f6\u011fretim materyallerinin uygulanmas\u0131 i\u00e7in d\u00f6v\u00fc\u015f sanatlar\u0131 \"d\u0131\u015far\u0131 \u00e7\u0131kma\" stratejisinin yabanc\u0131lar i\u00e7in benzeri g\u00f6r\u00fclmemi\u015f bir f\u0131rsat yaratmak i\u00e7in \"d\u0131\u015far\u0131 \u00e7\u0131kmak\" oldu\u011fu g\u00f6r\u00fclebilir.
\nBiyoflavonoid sak\u0131z gibi karabu\u011fday flavonoid \u00fcr\u00fcnleri. Yulaf ezmesi diyet lifi \u00fcr\u00fcnleri, yulaf ezmesi sa\u011fl\u0131k \u00fcr\u00fcnleri, yulaf ezmesi ya\u011f ikamesi, yulaf ezmesi sa\u011fl\u0131k tabletleri gibi yulaf ezmesi sa\u011fl\u0131k g\u0131da serisi. Job's tears kremi, Job's tears sa\u011fl\u0131k \u015farab\u0131 gibi Job's tears fonksiyonel g\u0131dalar\u0131.
\nKar\u0131\u015f\u0131k tah\u0131llar y\u00fcksek besin de\u011ferine ve g\u00fc\u00e7l\u00fc sa\u011fl\u0131k i\u015flevlerine sahiptir ve modern beslenme yap\u0131s\u0131ndaki oranlar\u0131 giderek artmakta ve yeni bir g\u0131da kayna\u011f\u0131 t\u00fcr\u00fc olarak kullan\u0131lmaktad\u0131r. Bu makale, \u00e7e\u015fitli tah\u0131l kaynaklar\u0131n\u0131n daha da geli\u015ftirilmesi ve kullan\u0131lmas\u0131 ve \u00e7e\u015fitli tah\u0131l g\u0131dalar\u0131n\u0131n geli\u015ftirilmesi i\u00e7in referans sa\u011flamak amac\u0131yla, \u00c7in sakinlerinin diyetinde yayg\u0131n \u00e7e\u015fitli tah\u0131l g\u0131dalar\u0131n\u0131n geli\u015ftirilmesi ve uygulanmas\u0131n\u0131n mevcut durumunu sistematik olarak g\u00f6zden ge\u00e7irmektedir.<\/p>","protected":false},"excerpt":{"rendered":"
\u00c7e\u015fitli g\u0131da \u00fcr\u00fcnlerinin geli\u015ftirilmesine y\u00f6nelik uygulamalar nelerdir? \u00d6zet: \u00c7in n\u00fcfusunun diyet pagodas\u0131n\u0131n temeli olan tah\u0131llar, pirin\u00e7 ve bu\u011fday\u0131n \u00c7in n\u00fcfusu i\u00e7in ana tah\u0131l g\u0131dalar\u0131 oldu\u011fu diyet kalorilerinin ana kayna\u011f\u0131d\u0131r ve genellikle temel tah\u0131llar olarak adland\u0131r\u0131l\u0131rlar. Ve \u00e7e\u015fitli tah\u0131llar [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n